EP2051593B1 - Procédé de production de confiseries de popcorn et machine pour une utilisation avec le procédé - Google Patents

Procédé de production de confiseries de popcorn et machine pour une utilisation avec le procédé Download PDF

Info

Publication number
EP2051593B1
EP2051593B1 EP07764486A EP07764486A EP2051593B1 EP 2051593 B1 EP2051593 B1 EP 2051593B1 EP 07764486 A EP07764486 A EP 07764486A EP 07764486 A EP07764486 A EP 07764486A EP 2051593 B1 EP2051593 B1 EP 2051593B1
Authority
EP
European Patent Office
Prior art keywords
substance
popcorn
pieces
mixture
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP07764486A
Other languages
German (de)
English (en)
Other versions
EP2051593A1 (fr
Inventor
Karsten JØRGENSEN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Double Pop License ApS
Original Assignee
Double Pop License ApS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Double Pop License ApS filed Critical Double Pop License ApS
Priority to PL07764486T priority Critical patent/PL2051593T3/pl
Publication of EP2051593A1 publication Critical patent/EP2051593A1/fr
Application granted granted Critical
Publication of EP2051593B1 publication Critical patent/EP2051593B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products

Definitions

  • the present invention relates to a method of producing popcorn confectionery and a machine for use with the method.
  • Popcorn is a very popular and low-priced commodity available at large quantities and furthermore having some nutritive value. Thus popcorn is an obvious choice for a commodity to be used by the confectionery industry.
  • DE Patent No. 558.520 discloses a method of producing popcorn with a caramel coating, where the grains of popcorn are first coated with sugar in a sugar-coating boiler adapted for this purpose, whereafter the coated grains of popcorn are heated to approx. 145 - 165°C in another tank, whereby caramelisation takes place. After having been taken out and cooled down, the caramelised grains of popcorn can easily be separated from each other.
  • US Patent No. 2.181.109 (Mary N. Dodge ) discloses a method of coating pop-corn with a sealing coating, such as a candy syrup, whereafter the grains of popcorn are dipped into melted chocolate after hardening of the coating.
  • US Patent No. 3.950.567 discloses a method of producing non-sticky popcorn confectionery by cooking sweetener, fat, water and gelatine and subsequently pouring the boiling mixture over the popped popcorn to make popcorn balls.
  • US Patent No. 4.652.456 (Lowell W. Salisbury ) describes a method of producing popcorn balls, where the popped popcorn is first coated with a caramel coating and then cooled down, so that the caramel coating becomes hard and non-sticky, whereafter a predetermined quantity of the cold, coated popcorn is apportioned in a form.
  • the popcorn is heated in the form until the coating becomes soft and sticky, whereafter the coated popcorn is compressed into balls which are then cooled down in the form until the coating becomes hard. Subsequently the compressed popcorn balls are taken out of the form.
  • US Patent No. 3.843.814 describes a method for coating popcorn with a sugar or caramel layer wherein a liquid coating mass is first prepared by heating edible oil or fat to form a hot liquid in which sugar or syrup is dissolved where after raw corn kernels are added to the hot liquid, while the coating mass is at a temperature above the popping temperature of the kernels.
  • DK Patent No. 79880 discloses a method of producing popcorn confectionery by sticking together the grains of popcorn with a sugar substance, where the popcorn is mixed with a caramel substance at approx. 150°C, whereafter the mixture is cooled down and cut into suitable pieces. Subsequently these pieces are coated with a chocolate coating.
  • the disadvantage of this known method is that, after mixing the caramel substance with popcorn, the resulting mixed substance very quickly dries out, even when disposed to stable heat, whereby the substance becomes very difficult to work with, and the finished product becomes very fragile and friable. This fast dehydration is probably due to the high content of dry matter of the popcorn and as a result the mixed popcorn/caramel substance can not be processed further by machine.
  • the object of the present invention is to provide a method of producing popcorn confectionery, where the above problem of too fast dehydration is avoided, whereby further processing by machine of the substance is made possible and thus more rational production is made possible.
  • these pieces may be coated with a chocolate coating. This provides the product with sound keeping qualities and furthermore provides a good taste combination.
  • the invention also relates to a machine for use on applying the method concerned.
  • the machine according to the invention is shown in the drawing, where Figs. 1 and 2 show the machine from the front and from the side, respectively.
  • the buffer tank 3 is fed trough a funnel 15 in one of the detachable end covers 14.
  • the stirring device 4 in the main tank 2 is fastened to the end covers 25 and operated by a gear motor 20.
  • the present invention provides a machine which makes the production of homogeneous formed pieces with a relatively large content of popcorn possible, as both the buffer tank and the main tank can be heated so that the mixture of popcorn and sugar/glucose is maintained heated so that it does not dry up, and that the machine keeps the mixture of popcorn and sugar/glucose in constant motion, so that the sugar substance stays evenly spread on the grains of pop-corn without the grains of popcorn being smashed to pieces.
  • the stirring impact needs to be relatively gentle, of course.
  • the mixture is added to the cavity of the form in a heated state, and thus it can easily be compressed without the grains of popcorn breaking. When the mixture has become cold, it can easily be removed from the form cavity. Subsequently the formed pieces are fed on for further handling such as applying a chocolate coating.
  • the main tank of the machine being a cylindrical cavity with a perpendicular cross section and with a horizontal central axis
  • the main tank of the machine can include stirring means in the form of phased revolvable blades made to rotate around the central axis of the cylindrical cavity.
  • stirring becomes particularly gentle.
  • the starting position of the piston appliance is in such a position that the pistons close the openings at the bottom of the main tank.
  • Below the main tank an index face is placed, said index face feeding a plurality of forms, each form having a plurality of cavities, typically 8 - 16 cavities.
  • the form is fixed exactly outside the openings at the bottom of the main tank, which at the same time is pressed upwards towards the flange at the bottom of the tank to provide for sealing.
  • the pistons are directed to their top position, whereafter the stirring device is turned e.g. 60°. Hereby the mixture of popcorn and sugar/glucose is fed forward and down into the openings. Then the pistons are pressed down with the exact power/way by which the formed pieces are created.
  • the pistons are directed back to the start position, and the index face is adjusted in relation hereto.
  • the discharging takes place with the same index when the form has rotated 180°. This is done mechanically, either by means of air or by means of a motor-driven piston function.
  • the form in the machine according to the invention may include a circle cylindrical shell with a plurality of cavities made by slots formed in the shell, such slots in the inward-going direction being defined by the piston appliance constituting the bottom.
  • This has been adapted to be activated for discharging of the formed piece in the appliance at the opposite side of the index face and for ejection for further handling in the reception tray.
  • the form is adapted to be moved around its centre axis synchronously with the movement of the output means and the stirring means.
  • a particularly advantageous embodiment of the form is achieved in the machine, which ensures easy access for the mixture from the main tank to the form cavity.
  • the very ejection of the formed pieces for further handling advantageously takes place by the piston appliance constituting the bottom having a piston rod extending radially towards the centre of the form, and whose interior end abuts a centrally placed collar device ensuring the mentioned ejection of the formed piece in the appliance at the opposite side of the index face.
  • a first sugar/glucose substance is produced, which is boiled at 170 - 210°C, preferably at 180-200°C, for 3 - 10 hours, such as approx. 6 hours, or until the substance has become dark brown/black and viscous, whereafter the substance is cooled down to 100°C - 120°C. Alternatively this substance may be cooled down to a lower temperature, such as room temperature, and be left for some days until it is mixed with the second substance.
  • the second sugar/glucose substance is produced, which is boiled at 100 - 130°C, preferably at 110 - 120°C, for 1 - 10 hours, such as 6 hours.
  • the two substances are mixed at a weight ratio of 1:2 to 1:6, preferably at 1:4, whereafter the mixing is boiled until the "crack stage" is reached, i.e. at 140 - 160°C, and mixed with an appropriate quantity of popcorn.
  • the space of time for boiling substance i) and substance ii) respectively, is not so crucial and it is usually adjusted to the applied temperature as well as to how weak or strong a boiling is effected.
  • the production of the two substances i) and ii) can take place the conventional way, e.g. by heating in suitable containers applying electricity, steam or gas or by applying pressure cookers.
  • the temperature, at which the grains op popcorn are mixed with the caramel substance, depends on the composition of the caramel substance and the corn species applied. In general, it can be said that it must not exceed approx. 160°C, as otherwise the grains of popcorn will get too distinct a caramel taste and furthermore they may shrink. At the same time it must not fall to below approx. 140°C, as in that case the grains of popcorn will not be sufficiently crunchy.
  • the caramel substance typically consists of 2 parts by weight of sugar per part by weight of glucose as well as usually a certain amount of water to avoid that the substance sticks to the container during heating.
  • the weight relation between the two substances i) and ii) is in the interval from 1:6 to 1:2, preferably approx. 1:4. If a large quantity of substance i) is used in relation to substance ii), the mixed substance becomes sticky and thus difficult to work with, and if a large quantity of substance ii) is used in relation to substance i), the resulting mixed caramel substance becomes too dry and too loosely coherent.
  • This machine 1 includes a cylindrical, horizontal buffer tank 3 surrounded by a chamber 11 filled with oil, whereby the buffer tank can be heated to a maximum of 120°C. This heating takes place by means of a plurality of electric heating elements.
  • the buffer tank 3 is filled through a funnel 15 in the one end cover.
  • the two end covers 14 may be dismounted for the sake of maintaining the machine.
  • a worm 7 is placed, said worm partly serving to stir the substance and partly serving to feed the substance to the discharge pipe 21 of the tank.
  • the worm which is operated by a gear motor 19, rotates in bearings 13 assembled in bearing housings 12 sealed with a heat-resistant proofing 16.
  • the buffer tank 3 is connected to the main tank 2 of the machine via a manually or automatically adjusted valve 6.
  • the main tank 2 is cylindrical and horizontal, and it is surrounded by a chamber 23 filled with oil, whereby it can be heated to a maximum of 120°C. This heating takes place by means of a plurality of electric heating elements.
  • a stirring device 4 with a plurality of blades 24 is placed in the main tank, said stirring device being operated by a gear motor 18. This stirring device is fastened to the end covers 25 and is operated by a gear motor 20 by a chain drive.
  • an exchangeable flange 26 is placed for the purpose of making it possible to change the geometry of the formed pieces.
  • a plurality of holes is placed, through which the mixed substance is pressed down in the forms 9. This takes place by means of a vertically operated piston 5 supported by means of piston shears 17 and moved up and down, either by a motorised eccentric appliance 27 or by means of spindles operated by servo or step motors.
  • the forms 9, which include a plurality of cavities for the formed pieces, e.g. 8 - 16 or more cavities, are fed by means of a chain driven index face 8.
  • the forms are fixed in a way not specified any further, as the fixing is to be exactly outside the bottom flange of the main tank.
  • the formed pieces produced are discharged from the forms in the ejection appliance 10 at the opposite side of the index face 8, i.e. rotated by 180° in relation hereto. This takes place simultaneously in the same index as the pressing of the formed pieces.
  • the formed pieces are caught in the reception tray 30, and the further handling of the formed pieces, such as coating of them by chocolate, may be effected by methods not described any further, or by means of appliances not shown in the figures.
  • a great advantage of the method referred to is that it makes it possible to process the produced popcorn/caramel substance further by machine. This provides the option of rational and profitable popcorn confectionery.
  • the coating with chocolate of the produced popcorn/caramel substance gives a good taste combination greatly appreciated by consumers. Apart from the taste-related advantages the coating with chocolate has the effect that the highly absorbent caramel substance is prevented from absorbing water which otherwise would cause the coherent pieces to flow out again. This way it is ensured that the product has good keeping qualities.
  • other ingredients may be contained in the popcorn confectionery according to the invention as well, such as e.g. desiccated coconut, raisins, nut products etc. If large amounts of such other ingredients are used, it may be appropriate to adjust the quantity of the grains of popcorn correspondingly so that a sufficient coating of these ingredients with the caramel substance is ensured.
  • This example illustrates the method according to the invention for producing popcorn confectionery.
  • the ingredients mentioned under substance i) are mixed in a container and boiled at 180°C for 6 hours under frequent stirring.
  • substance i) and substance ii) are mixed, and the mixture is quickly heated to 140°C.
  • the caramel substance is mixed with the popped popcorn of the White Hulles type at a volume ratio of 1 litre of caramel substance to 3.75 litre of popcorn.
  • popcorn confectionery pieces were produced in a machine as shown in Figs. 1 and 2 , after cooling down to room temperature said popcorn confectionery pieces were coated with chocolate of the Callebaut 823 type (milk chocolate) and the Callebaut 1815 type (dark chocolate).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Baking, Grill, Roasting (AREA)
  • Mixers Of The Rotary Stirring Type (AREA)

Claims (9)

  1. Procédé pour produire des confiseries à base de pop-corn, caractérisé en ce que
    i) on produit une première substance sucre/glucose, que l'on fait bouillir à 170-210° C pendant 3 à 10 heures ou bien jusqu'à ce que la substance soit devenue de couleur brun sombre/noire et visqueuse, suite à quoi on fait refroidir le mélange,
    ii) on produit une seconde substance sucre/glucose, que l'on fait bouillir à 100-130° C pendant 1 à 10 heures,
    iii) la première substance est mélangée avec la seconde substance avec un rapport pondéral de 1:2-1:6, suite à quoi le mélange est chauffé jusqu'à atteindre l'état "craquant", c'est-à-dire jusqu'à 140 à 160° C, et est mélangé avec le pop-corn,
    iv) la substance résultante est ensuite traitée pour former des morceaux individuels d'une taille appropriée dans une machine de confiserie adaptées à cet effet, et
    v) les morceaux sont refroidis.
  2. Procédé selon la revendication 1, caractérisé en ce que la substance produite dans l'étape i) est mélangée avec la substance produite dans l'étape ii) avec un rapport pondéral de 1:4.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que le mélange amené à bouillir dans l'étape iii) est mélangé avec du pop-corn avec un rapport volumétrique entre 1:2 et 1:5.
  4. Procédé selon l'une quelconque des revendications 1 à 3, caractérisé en ce que la substance est formée en morceaux individuels d'une taille appropriée, lesdits morceaux étant refroidis, suite à quoi ils sont recouverts avec du chocolat fondu.
  5. Machine à utiliser avec le procédé selon la revendication 1, caractérisée en ce que
    - elle inclut un réservoir tampon cylindrique horizontal (3) entouré par une chambre de chauffage (11), ledit réservoir tampon incluant une vis d'Archimède (7) pour brasser le mélange de pop-corn et de sucre/glucose et alimenter le mélange vers le tube de décharge (21),
    - le réservoir tampon (3) est connecté, via une valve (6) dans le tube de décharge (21), à un réservoir principal cylindrique horizontal (2) entouré par une chambre de chauffage (23), ledit réservoir principal incluant un dispositif de brassage (4) avec une pluralité de pales (24) actionnées par un groupe moto-réducteur (18),
    - un flasque interchangeable (26) est placé au fond du réservoir principal (2), grâce à quoi la géométrie des morceaux formés peut être changée, ledit flasque contenant une pluralité de trous à travers lesquels la substance est pressée dans des formes (9) au moyen d'un piston à déplacement vertical (5),
    - les formes (9), qui incluent une pluralité de cavités pour les morceaux formés, sont amenées au moyen d'une face à index (8), et
    - les morceaux formés sont déchargés par éjection dans l'appareil (10) à l'opposé de la face à index (8) et sont distribués dans le plateau de réception (30) pour la suite de leur manutention.
  6. Machine selon la revendication 5, caractérisée en ce que le réservoir tampon (3) est alimenté à travers un entonnoir (15) dans l'un des couvercles d'extrémité détachables (14).
  7. Machine selon la revendication 5 ou 6, caractérisée en ce que la vis d'Archimède (7), qui est entraînée par un groupe moto-réducteur (19), tourne dans des paliers (13) assemblés dans des boîtiers de palier (12) scellés avec un matériau d'étanchéité (16) résistant à la chaleur.
  8. Machine selon chacune des revendications 5 à 7, caractérisée en ce que le dispositif de brassage (4) contenu dans le réservoir principal (2) est fixé sur les couvercles d'extrémité (25) et entraîné par un groupe moto-réducteur (20).
  9. Machine selon chacune des revendications 5 à 8, caractérisée en ce que le piston à mouvement vertical (5), qui est supporté par des bras de piston (17), est déplacé en montant/descendant au moyen d'un appareil motorisé à excentrique (27).
EP07764486A 2006-07-14 2007-07-13 Procédé de production de confiseries de popcorn et machine pour une utilisation avec le procédé Active EP2051593B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL07764486T PL2051593T3 (pl) 2006-07-14 2007-07-13 Sposób wytwarzania wyrobu cukierniczego z prażonej kukurydzy i urządzenie do stosowania tego sposobu

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK200600977A DK176444B1 (da) 2006-07-14 2006-07-14 Fremgangsmåde til fremstilling af popkorn-konfekture og maskine til anvendelse ved fremgangsmåden
PCT/DK2007/000359 WO2008006378A1 (fr) 2006-07-14 2007-07-13 Procédé de production de confiseries de popcorn et machine à utiliser avec le procédé

Publications (2)

Publication Number Publication Date
EP2051593A1 EP2051593A1 (fr) 2009-04-29
EP2051593B1 true EP2051593B1 (fr) 2011-06-29

Family

ID=38520559

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07764486A Active EP2051593B1 (fr) 2006-07-14 2007-07-13 Procédé de production de confiseries de popcorn et machine pour une utilisation avec le procédé

Country Status (20)

Country Link
US (1) US8293296B2 (fr)
EP (1) EP2051593B1 (fr)
JP (1) JP5032571B2 (fr)
KR (1) KR101333368B1 (fr)
CN (1) CN101489419B (fr)
AT (1) ATE514344T1 (fr)
AU (1) AU2007272118A1 (fr)
BR (1) BRPI0714405A2 (fr)
CA (1) CA2657738A1 (fr)
DK (1) DK176444B1 (fr)
ES (1) ES2368795T3 (fr)
HK (1) HK1136752A1 (fr)
MX (1) MX2009000471A (fr)
NO (1) NO20090704L (fr)
NZ (1) NZ574272A (fr)
PL (1) PL2051593T3 (fr)
RU (1) RU2435446C2 (fr)
UA (1) UA97958C2 (fr)
WO (1) WO2008006378A1 (fr)
ZA (1) ZA200900891B (fr)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR088266A1 (es) * 2012-10-05 2014-05-21 Arcusin Carlos Proceso para producir un alimento de rosetas de maiz compactadas y alimento producido mediante dicho proceso
CN103689350B (zh) * 2013-12-06 2015-11-18 明光市鸿远米业有限公司 一种桂花大米糖及其制备方法
CN104605272A (zh) * 2015-02-28 2015-05-13 黄振忠 一种米花糖的加工工艺
CN105417484B (zh) * 2015-12-25 2017-12-05 杨建铭 一种液体调料加热运输装置
CN105775425B (zh) * 2016-03-23 2018-09-25 孝感市元达新材料科技有限公司 一种定量出料机构
CN105831372B (zh) * 2016-04-15 2023-07-18 蚌埠市赛亚机械有限责任公司 组合式混合投料装置
CN106387274A (zh) * 2016-11-16 2017-02-15 巩留九河谷食品有限责任公司 一种玉米沙琪玛生产线
CN108308681A (zh) * 2018-04-04 2018-07-24 安徽粉扎餐饮服务有限公司 粉扎成型设备
CN108818653B (zh) * 2018-08-16 2024-04-09 贵州省陶老者食品有限责任公司 米花糖切割机
CN112455945B (zh) * 2020-11-23 2022-03-01 永康市正永沥青混凝土有限公司 一种具有防堵功能的热沥青运送存放装置
KR102510113B1 (ko) * 2020-12-21 2023-03-14 영남기계 주식회사 드럼 쿠킹 머신
KR102322087B1 (ko) * 2021-01-08 2021-11-04 세화씨푸드(주) 곡물시트 성형장치

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE558520C (de) 1929-11-07 1932-09-08 Richard Neufeld Verfahren zur Herstellung von UEberzuegen aus Karamel (gebranntem Zucker) auf empfindliche Einlagen, wie Puffmais
US2181109A (en) * 1939-03-27 1939-11-21 Mary N Dodge Confection
GB1247639A (en) * 1969-12-09 1971-09-29 Pinguin Popcorn Ingeborg Kirst Improvements in or relating to the manufacture of popcorn
JPS4858180A (fr) * 1971-11-20 1973-08-15
US3950567A (en) 1972-08-08 1976-04-13 Tomlinson Barnard E Method of making a popcorn confection
DE2907481A1 (de) 1979-02-26 1980-08-28 Kloeckner Humboldt Deutz Ag Verfahren und vorrichtung zur trocknung feinkoerniger stoffe
DE3335781A1 (de) 1983-10-01 1985-04-11 Helmut 6365 Rosbach Haase Verfahren zur herstellung von karamelisiertem oder zuckerglasierten popcorn
US4652456A (en) * 1985-12-16 1987-03-24 Sailsbury Lowell W Method of making popcorn balls
US5443858A (en) 1993-11-18 1995-08-22 Golden Valley Microwave Foods, Inc. Composition for sweetening microwave popcorn; method and product
DE19546654C1 (de) * 1995-12-14 1997-05-22 Stefan Lemke Verfahren zur Herstellung von an Vitaminen, Mineralstoffen und/oder Spurenelementen angereicherten aufgepoppten Getreideprodukten
WO2000060954A1 (fr) 1999-04-13 2000-10-19 Bush Boake Allen Inc. Compositions permettant la preparation au four a micro-ondes d'aliments a grignoter recouverts d'un glaçage
JP2001231454A (ja) * 2000-02-25 2001-08-28 Kamakyuu:Kk 米菓子製造方法及びこの方法に使用する蒸米整形装置
US6378795B1 (en) * 2000-03-22 2002-04-30 Recot, Inc. Method and apparatus for forming food clusters
DE60040843D1 (de) * 2000-05-01 2009-01-02 Nestle Sa Herstellungsverfahren eines Getreideriegels
GB0022719D0 (en) * 2000-09-15 2000-11-01 Mars Uk Ltd Food product
US20030232119A1 (en) 2002-06-14 2003-12-18 Popov Vladi Krumov Method of preparation of sweet microwave popcorn
US20080008801A1 (en) * 2004-10-22 2008-01-10 Symrise Gmbh & Co. Kg Pressed Agglomerates Suitable for Consumption

Also Published As

Publication number Publication date
AU2007272118A1 (en) 2008-01-17
DK176444B1 (da) 2008-02-25
RU2009105137A (ru) 2010-08-27
HK1136752A1 (en) 2010-07-09
CN101489419B (zh) 2012-09-19
ATE514344T1 (de) 2011-07-15
CA2657738A1 (fr) 2008-01-17
PL2051593T3 (pl) 2011-12-30
NO20090704L (no) 2009-02-13
ES2368795T3 (es) 2011-11-22
NZ574272A (en) 2011-03-31
EP2051593A1 (fr) 2009-04-29
MX2009000471A (es) 2009-04-03
WO2008006378A1 (fr) 2008-01-17
KR101333368B1 (ko) 2013-11-28
UA97958C2 (ru) 2012-04-10
RU2435446C2 (ru) 2011-12-10
JP5032571B2 (ja) 2012-09-26
ZA200900891B (en) 2010-05-26
JP2009543564A (ja) 2009-12-10
US20100112140A1 (en) 2010-05-06
US8293296B2 (en) 2012-10-23
DK200600977A (da) 2008-01-15
KR20090043519A (ko) 2009-05-06
CN101489419A (zh) 2009-07-22
BRPI0714405A2 (pt) 2013-03-26

Similar Documents

Publication Publication Date Title
EP2051593B1 (fr) Procédé de production de confiseries de popcorn et machine pour une utilisation avec le procédé
RU2633550C2 (ru) Незапечённый продукт гранолы и способы его получения
JPS63500143A (ja) ふすま製品の押出し製造方法
US20080145504A1 (en) Aerated Confection Containing Particulate Material And Method Of Making Same
US20230016707A1 (en) Cooked Caramel Compositions and Related Food Products
RU2130273C1 (ru) Способ производства кондитерских изделий с лечебно-профилактическими свойствами с использованием топинамбура
CH619353A5 (fr)
AU2014200008A1 (en) Method of producing popcorn confectionery and machine for use with the method
RU2073985C1 (ru) Способ производства фруктово-желейных конфет
CA2501638A1 (fr) Preservation des ingredients sensibles au processus de preparation dans un aliment energetique par le partitionnement du produit
CN108606148A (zh) 一种雪梨苹果燕麦软糖的制备方法及其装置
RU2284120C2 (ru) Способ производства пралиновых конфет
Kobets et al. FEATURES OF STRUCTURAL IMPROVEMENT OF THE COOKING APPLIANCE FOR CONFECTIONERY MASS.
RU2105492C1 (ru) Способ получения помадной конфетной массы
RU2178255C2 (ru) Способ производства конфет с помадным корпусом "лукоморье"
CN113679073A (zh) 一种生酮类食品的加工设备及三种配方
RU2255506C2 (ru) Способ производства карамельной массы
JP2005198614A (ja) かき氷用振りかけ粉末食品の製造方法
JPS62158451A (ja) 食品の製造法

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20090212

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL BA HR MK RS

RAP1 Party data changed (applicant data changed or rights of an application transferred)

Owner name: DOUBLE POP LICENSE APS

17Q First examination report despatched

Effective date: 20090922

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL BA HR MK RS

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 602007015542

Country of ref document: DE

Effective date: 20110825

REG Reference to a national code

Ref country code: NL

Ref legal event code: T3

REG Reference to a national code

Ref country code: SE

Ref legal event code: TRGR

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2368795

Country of ref document: ES

Kind code of ref document: T3

Effective date: 20111122

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110930

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

REG Reference to a national code

Ref country code: PL

Ref legal event code: T3

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20111029

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20111031

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

Ref country code: MC

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20110731

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

REG Reference to a national code

Ref country code: IE

Ref legal event code: MM4A

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20110731

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20110731

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed

Effective date: 20120330

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20110713

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 602007015542

Country of ref document: DE

Effective date: 20120330

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20110713

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110929

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: PL

Payment date: 20130614

Year of fee payment: 7

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20110629

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: BE

Payment date: 20130731

Year of fee payment: 7

Ref country code: ES

Payment date: 20130723

Year of fee payment: 7

Ref country code: SE

Payment date: 20130719

Year of fee payment: 7

Ref country code: DE

Payment date: 20130724

Year of fee payment: 7

Ref country code: NL

Payment date: 20130719

Year of fee payment: 7

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: TR

Payment date: 20130709

Year of fee payment: 7

Ref country code: FR

Payment date: 20130731

Year of fee payment: 7

Ref country code: GB

Payment date: 20130725

Year of fee payment: 7

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: IT

Payment date: 20130715

Year of fee payment: 7

REG Reference to a national code

Ref country code: DE

Ref legal event code: R119

Ref document number: 602007015542

Country of ref document: DE

REG Reference to a national code

Ref country code: NL

Ref legal event code: V1

Effective date: 20150201

REG Reference to a national code

Ref country code: SE

Ref legal event code: EUG

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20140713

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20150201

REG Reference to a national code

Ref country code: FR

Ref legal event code: ST

Effective date: 20150331

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140713

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20150203

REG Reference to a national code

Ref country code: DE

Ref legal event code: R119

Ref document number: 602007015542

Country of ref document: DE

Effective date: 20150203

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140731

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140713

Ref country code: SE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140714

REG Reference to a national code

Ref country code: PL

Ref legal event code: LAPE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PL

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140713

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 20160129

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: ES

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140714

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140731

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20140713